Smoky Beef Skewers with Corn and Black Bean Salad
By America's Test KitchenPublished on April 21, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup sour cream 2 tablespoons extra-virgin olive oil ½ teaspoon grated lime zest plus 2 tablespoons juiceSalt and pepper 1 teaspoon chipotle chile powder 2 cups fresh or thawed frozen corn 1 (15-ounce) can black beans, rinsed2 scallions, sliced thin2 tablespoons chopped fresh cilantro plus 2 tablespoons cilantro leaves1 ½ pounds sirloin steak tips, trimmed and cut into 1-inch chunks
Before You Begin
If using a gas grill, cover while cooking in step 2.
Instructions
- Whisk sour cream, oil, lime juice, ¾ teaspoon salt, ½ teaspoon chile powder, and ⅛ teaspoon pepper together in large bowl; transfer ¼ cup sour cream mixture to small bowl and set aside. Add corn, beans, scallions, chopped cilantro, and lime zest to remaining sour cream mixture and toss to combine; transfer to platter.
- Pat steak dry with paper towels and sprinkle with ¾ teaspoon salt, ½ teaspoon pepper, and remaining ½ teaspoon chile powder. Thread steak onto four 12-inch metal skewers. Grill skewers over hot fire until meat is browned on all sides, 5 to 7 minutes. Transfer to platter with corn salad and drizzle with reserved sour cream mixture. Sprinkle with cilantro leaves and serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup sour cream
2 tablespoons extra-virgin olive oil
½ teaspoon grated lime zest plus 2 tablespoons juice
Salt and pepper
1 teaspoon chipotle chile powder
2 cups fresh or thawed frozen corn
1 (15-ounce) can black beans, rinsed
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro plus 2 tablespoons cilantro leaves
1 ½ pounds sirloin steak tips, trimmed and cut into 1-inch chunks
Ingredients
½ cup sour cream
2 tablespoons extra-virgin olive oil
½ teaspoon grated lime zest plus 2 tablespoons juice
Salt and pepper
1 teaspoon chipotle chile powder
2 cups fresh or thawed frozen corn
1 (15-ounce) can black beans, rinsed
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro plus 2 tablespoons cilantro leaves
1 ½ pounds sirloin steak tips, trimmed and cut into 1-inch chunks
Ingredients
½ cup sour cream
2 tablespoons extra-virgin olive oil
½ teaspoon grated lime zest plus 2 tablespoons juice
Salt and pepper
1 teaspoon chipotle chile powder
2 cups fresh or thawed frozen corn
1 (15-ounce) can black beans, rinsed
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro plus 2 tablespoons cilantro leaves
1 ½ pounds sirloin steak tips, trimmed and cut into 1-inch chunks
Why This Recipe Works
Chipotle powder seasons the meat before it hits the grill and adds smoky heat to the sour cream sauce.
Before You Begin
If using a gas grill, cover while cooking in step 2.
Instructions
- Whisk sour cream, oil, lime juice, ¾ teaspoon salt, ½ teaspoon chile powder, and ⅛ teaspoon pepper together in large bowl; transfer ¼ cup sour cream mixture to small bowl and set aside. Add corn, beans, scallions, chopped cilantro, and lime zest to remaining sour cream mixture and toss to combine; transfer to platter.
- Pat steak dry with paper towels and sprinkle with ¾ teaspoon salt, ½ teaspoon pepper, and remaining ½ teaspoon chile powder. Thread steak onto four 12-inch metal skewers. Grill skewers over hot fire until meat is browned on all sides, 5 to 7 minutes. Transfer to platter with corn salad and drizzle with reserved sour cream mixture. Sprinkle with cilantro leaves and serve.
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